1 c. water
1/2 c. butter
1 c. all purpose flour
4 eggs
Confectioners' sugar

Heat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Reduce heat and quickly stir in the flour (use a wooden spoon for easier mixing). Stir vigorously over low heat until the mixture forms a ball about 1 minute. Remove from heat. Beat in eggs, all at once, and continue beating until smooth. Drop the dough by scant 1/4 cupfuls, 3 inches apart onto an ungreased baking sheet. Bake 35 to 40 minutes, until puffed and golden. Cool, cut and pull out any filaments of soft dough. Fill just before serving and sprinkle with confectioners' sugar.

FILLING:

1/2 c. sugar
1/2 tsp. salt
2 tbsp. cornstarch
2 c. light cream or milk
2 egg yolks
1 tbsp. butter
1 tsp. almond extract

Mix sugar, salt and cornstarch in a saucepan. Gradually stir in light cream. Cook over medium heat stirring, until mixture thickens. Boil and stir 1 minute. Remove from heat, gradually stir about 1/2 hot mixture into yolks. Boil and stir 1 minute again. Remove from heat and stir in butter and extract. Chill before filling the puffs.